METHOD OF MAKING MODIFIED STARCH

food industry. SUBSTANCE: method comprises preparing aqueous slurry of potato or high-amylase starch. Slurry is heated solution of ferrous sulfate and solution of hydrogen peroxide oxidizer are then added to slurry. Slurry is maintained for 1.0-2.0 hours till modified starch with gel-forming power o...

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Bibliographische Detailangaben
Hauptverfasser:	KARPOV V.G, ZAVADA E.N, ZHUSHMAN A.I, VEKSLER R.I, GRACHEVA E.V
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMISTRY COMPOSITIONS BASED THEREON DERIVATIVES THEREOF METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES THEIR PREPARATION OR CHEMICAL WORKING-UP
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Beschreibung
Zusammenfassung:	food industry. SUBSTANCE: method comprises preparing aqueous slurry of potato or high-amylase starch. Slurry is heated solution of ferrous sulfate and solution of hydrogen peroxide oxidizer are then added to slurry. Slurry is maintained for 1.0-2.0 hours till modified starch with gel-forming power of at least 1000 g is formed. Liquid phase is separated from starch, starch is washed with water, and modified starch is dried. Method makes it possible to prepare product having high gel-forming power. EFFECT: more efficient preparation method. 3 cl, 2 tbl